The Rose Cottage Recipe Book

Ingredients

Instructions

1. Fry the onion until nicely soft and golden.
   
2. Add the finely chopped ginger, garlic and chillies.  Sauté for another few minutes.
   
3. Add the spices and cook for another 5 minutes.
   
4. Meanwhile... wash the lentils thoroughly until the water runs clear.
   
5. Boil the lentils up in a separate pan with more turmeric and salt.
   
6. When it is nicely boiling add it to the frying pan with the onions and spices.
7. Add the tin of chopped tinned tomatoes and simmer until ready.
   

Serve with rice and yoghurt.

Ingredients

Method

1. Brown the meatballs in a frying pan with a little oil.
2. Cook the pasta as per its instructions.
   (Time it to be ready when the sauce is ready.)
3. Add the honey and mustard to the pan and cook for two to three minutes.
   (You may need to cover the pan in case the mustard seeds start popping.)
4. Make up the stock, using the stock cube and boiling water.
5. Add the stock to the pan, stirring gently. Cook uncovered for about ten minutes until the sauce starts to thicken.
   (Add - a little - more hot water if it is getting too thick.)
6. Take off the heat and stir in the yoghurt.
7. Drain the pasta and serve

Ingredients

Method

1. Cook the pasta in boiling water until soft, then drain.
   
2. Chop all the vegetables and combine in a large bowl with the yoghurt, mayonnaise and some seasoning.
   
3. Add the pasta and stir until it is well mixed in.
   

Serve cold.  It will keep in the fridge for a few days.